Yuav ua li cas Ua Baguette Cij Hauv Tsev

Bread baguette yog txuam nrog ntau tus neeg nyob hauv Fabkis. Thiab qhov no tsis yog yuam kev, vim hais tias qhov no cov khoom noj khoom haus ntawm elongated daim ntawv tau ntev tau nrov nyob rau hauv ntau lub teb chaws hais lus Fabkis. Niaj hnub no, cov baguette yog dav faib thoob plaws hauv lub ntiaj teb no, uas yog vim li, vim hais tias nws golden crisp thiab crumbly dawb cev nqaij daim tawv, nrog rau cov qab ntsev saj tsis tawm leej twg indifferent.

Fabkis baguette mov ci yuav ci tsis muaj teeb meem nyob hauv tsev, raws li tsis muaj dab tsi nyuab hauv txoj kev no. Muaj ntau cov zaub mov txawv rau kev npaj cov khoom noj khoom haus no, tab sis lawv txhua tus muaj cov khoom xyaw tib yam thiab txawv nkaus xwb nyob rau hauv txoj kev uas lawv sib tov lub khob noom cookie. Yog tias koj xav tau koj tus kheej thiab koj cov txheeb ze noj mov nrog cov ncuav qab zib, koj tuaj yeem paub tseeb tias tom qab ob peb zaug koj yuav npaj tau ib lub baguette qab nrog ib tus ntxhais muag muag thiab ib qho crusty crust.

Mov ci baguette: ib daim ntawv qhia

Ci no Fabkis mov ci, peb yuav tsum tau li nram qab no cov khoom xyaw: 6 khob ntawm hmoov, yog ib diav ntsev, ob lub teaspoons ntawm qhuav poov , thiab ob khob ntawm cov dej sov so.

Peb pib npaj lub khob noom cookie. Sib tov ib lub hlis twg ntawm lub khob ntawm hmoov thiab ib nrab hnub iav ntawm dej sov, tom qab ntxiv cov poov xab thiab cia lawv disperse. Thaum lub npuas pib rau daim ntawv, tus opara yog npaj txhij.

Sib tov cov seem ntawm hmoov nplej nrog ntsev hauv lub tais sib sib zog nqus. Rau qhov no peb siv cov khaub ncaws qis los sis ib qho khoom ua ke nrog ib txoj hlua txuas. Ntxiv cov yaj phom mus rau hmoov.

Mus ua cov khob noom cookie, maj mam ntxiv ob peb diav dej rau nws. Tom qab lub khob noom cookie ua homogeneous, thiab nyob rau ntawm cov ntug ntawm lub tais tsis muaj dej sab laug, nres cuam tshuam thiab cia nws brew rau ob peb feeb.

Peb mus txuas ntxiv nrog peb lub khob noom cookie. Nws yog tsim nyog tias nws ua nplaum thiab dawb sib cais los ntawm qhov sawv ntawm lub lauj kaub tais diav. Ua li no, xws li ntxiv me ntsis dej, lossis hmoov nplej.

Ua tiav qhov kev siab nyiam, tsis txhob nres, thiab peb knead rau 10-15 feeb (yog tias koj ua nws manually) thiab ob peb feeb (yog tias siv lub tov khoom). Qhov no yog qhov tsim nyog thiaj li muaj qhov gluten tsim nyog, thiab cov khoom xyaw zoo sib xyaw.

Tom qab ntawd, nphoo hmoov nplej nrog hmoov nplej, npog nrog cov phuam so qhuav thiab tawm mus rau hauv qhov chaw sov so. Tom qab lub xeem, lub volume yuav ua rau kom txog peb lub sij hawm (feem ntau yog nws yuav siv sij hawm ib ncig ntawm ob xuaj moos), manually punched nws, cover tais nrog los zaj duab xis thiab ces muab nws li. Thaum twg lub ntim doubled, peb rov lash thiab rov tawm mus ntxiv.

Yog li, qhov nyuaj tshaj plaws thiab ntev ntawm kev npaj ntawm qhov kev xeem tau los txog kawg, thiab nws yog ib qho ua tau ncaj qha mus rau ntawm peb lub neej tom ntej. Peb faib lub khob noom cag ua rau ntau qhov chaw, txav nws tawm mus rau hauv ib daim duab ntev thiab tig kom nruj li sai tau rau hauv ib lub raj, qhov xaus ntawm cov uas yog ntsaws. Peb kis tau lub ncuav rau pre-greased nrog zaub roj thiab maj mam nphoo nrog ib daim ntawv ci thiab cia peb cov mov ci nce toj rau lub sij hawm dhau los, tawm hauv nws mus li 40-50 feeb. Tom qab ntawd peb ua rau cov txivneej ua ncuav nrog riam thiab xa lub laujkaub mus rau lub qhov cub txhuam kom txog 230 degrees los yog qhob cij rau 10 feeb. Tom qab ntawd, txo qhov kub kom 170 degrees thiab ci li 20 feeb. Peb qhob cij baguette yog npaj txhij! Koj tuaj yeem pab nws rau ntawm lub rooj sai li sai tau thaum nws txo qis me ntsis.